Asian Pork And Shrimp Party Meatballs are my riff on a Thai Style Omelette in meatball form with a sweet and tangy siracha chile sauce.
Shrimp • Pork • Garlic • Ginger • Red Bell Pepper • Cilantro • Sesame
If you want something great to serve for your New Years Eve party – look no further. These appetizers are fairly easy to make and taste so good. They kept disappearing while I was photographing and didn’t last the afternoon!
They were delicious!
I love going to parties and eating appetizers. There is something so inherently fun about selecting beautiful, bite sized parcels of food to put on a little cocktail plate, and being able to carry them around while visiting with friends and loved ones. And since appetizers are just a mouthful or a small bite, I hardly feel self conscious popping a dainty morsel into my mouth and chewing in front of my fellow guests. No one wants to chew like a cow in front of someone one wants to impress!
Party food is fun –
and it provides a valid excuse for us to eat with our fingers in polite company. Who doesn’t love using cocktail toothpicks and skewers, tiny forks, and Asian spoons not to mention natural food holders like endive leaves, chips, or pieces of vegetable and fruit – to eat other food? Yep! Fun. These pork and shrimp meat balls are fun and certainly satisfy my husbands love of food on a stick. And have I mentioned that they taste great? They really do. There’s a whole lot of flavor going on in each little bite.
So, how did I come up with this appetizer? I love Asian flavors and I was eating a Thai Omelette one day and thought that I needed to do something else with the recipe because it was just too darn good to eat just in an omelette. Okay, and I had just seen another blogger post a Swedish meatball recipe. In any case, I now have three different dishes using this yummy pork and shrimp meatball recipe:
- Asian Pork And Shrimp Party Meatballs
- Thai Pork And Shrimp Chalupas
- Thai Pork And Shrimp Omelette.
Since my kids do not enjoy spicy food, this recipe is very basic or mild but can be spiced up as you like by adding red pepper flakes or a Serrano chile. Please don’t read mild as bland. These are really full of flavor.
The Sweet And Tangy Siracha Sauce is really nice on these and truly adds to the over-all flavor, resulting in an appetizer that ranks high on the flavor scale.
If you are low carb – I have some thoughts:
The sauce adds 4 carbs per serving. If you can handle the extra carbs, double the sauce. If erythritol is used, it will want to recrystallize as the sauce cools. I think that doubling the sauce and using 1/2 Splenda for the erythritol would work well if you aren’t against using the Splenda. I have tried using a few drops of stevia glycerite with the erythritol, when doubling the sauce (instead of more honey) and that works nicely, but does change the flavor a little. The honey really helps these taste great.
If you aren’t low carb, use real sugar or more honey but use a little less of them as they are both sweeter than the erythritol. But keep in mind that the most important rule in cooking is to make it for your tastes and to adjust the seasoning to your taste buds.
DON’T skip the Siracha. It’s not that spicy and it makes all the difference in the world. Yum!
- 1 pound shrimp
- 1 pound ground pork
- 1 tablespoon fish sauce
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon sweetener like Swerve
- 1 tablespoon green onion
- 1 tablespoon grated ginger root
- 1 tablespoon garlic
- 1 tablespoon cilantro
- 1 ounce red bell pepper
- 1 ounce green bell pepper
- 1 quart chicken broth for cooking
- 3 tablespoons fish sauce
- 1 tablespoon siracha sauce
- 1 teaspoon siracha sauce
- 1 tablespoon honey
- 3 tablespoons erythritol or splenda
- 1/2 cup lime juice
- To Make The Asian Pork And Shrimp Meatballs: Thaw the shrimp, peel and discard the shells or save them to make fish stock at another time. Chop the shrimp in a food processor. Add the chopped shrimp to a medium bowl and add the ground pork, fish sauce, tamari, sweetener and sesame oil. Mix thoroughly with a hand mixer. Mince the remaining ingredients and add to the bowl with the pork and shrimp mixture. Combine thoroughly with the hand mixer.
- To Form The Asian Pork And Shrimp Meatballs: Pour the chicken broth into a medium pot and over medium heat, bring to a simmer. Line a small sheet pan with plastic wrap, parchment or foil. With lightly oiled or moistened hands, remove portions about the size of walnuts from the pork and shrimp mixture and roll into balls and place on the sheet pan. There should be about 60 meatballs.
- To Cook The Asian Pork And Shrimp Meatballs: Place the meat balls into the simmering water and simmer until cooked through. They will float to the top of the broth when they are getting close, but will still need to go at least five minutes or more. Cut one in half to test, to be sure.
- Remove the covering from the sheet pan. When the pork and shrimp meatballs are cooked through, remove from the broth and place back on the sheet pan.
- To Make The Sweet And Tangy Siracha Chile Sauce: In a large frying pan, add the ingredients for the sauce and cook over medium heat until it reduces by half. Add the pork and shrimp meatballs and swirl them around in the frying pan to coat with the sauce by gently shaking the pan by the handle.
These are not spicy. To make them spicy, add red pepper flakes or hot chile peppers to the meatball mixture.
Makes 60 walnut sized meatballs.
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